Quick Recipes Salad

Fast and revenue
recipes quick salads are ideal for people on the go . It is fast, simple and easy to prepare.

quick recipes are the simplest and fastest to prepare. It is ideal for people who have little time to prepare a full meal. A variety of salad can be prepared with recipes and simple procedures that only take a few minutes.

Here are some recipes for quick salad:

Grilled Ham Salad Grilled ham salad can be prepared in 15 to 20 minutes.

Ingredients: 10 ounces of salad
package ½ pounds fully cooked ham steak
¼ cup peach preserves
½ cup mustard honey vinaigrette
1 ½ cup cheese into cubes

Prepare and heat the grill. Put the lettuce leaves in a large bowl. Carefully brush the steak slices with jam and put it on the grill. Cook over medium heat for about 9-13 minutes. When it’s hot already, turn the steak upside down and apply more preserves. Then transfer the ham on a cutting board and cut into cubes about 1 inch thick. Mix the ham cut together all ingredients. It is now ready to serve. This quick salad recipe is ideal for 4 servings.

Pasta Salad

Ingredients: 1 packet of pasta

Celery Broccoli

Onions Garlic

cheese chicken salt

spices Ingredients for salad cream:
1 cup mayonnaise
2 tbsp
wine 1 clove garlic
1 tablespoon basil
salt and pepper for a little taste

yogurt ¼ cup salad oil

boil the pasta for 10 minutes. Empty the water noodles and cool.

Meanwhile noodles to cool, chop vegetables and make your salad dressing. When the noodles are already cool, add all ingredients to the final dressing. Mix all ingredients together. Store in refrigerator for 1 hour and a half before serving.

Broccoli Bacon Salad Broccoli bacon salad is a traditional salad kinds. In this quick recipe, we use red grapes as a replacement for raisins. If you wish, you can also include raisins or dried cherries.

24 oz frozen broccoli florets bags
16 ounces of bacon is thick cut
1 red onion is cut into small pieces
2 cloves garlic
2 cups of red grapes
½ cup sliced ??almonds 1 ½

cup mayonnaise ½ cup yogurt 1/3 cup
3 tablespoons cider vinegar
1/8 teaspoon white pepper

boil water in a large saucepan. Put the frozen florets and boil. Remove the broccoli and dip in ice water and drain using a paper towel. Cook bacon until crisp. Then, drain with a paper towel. Remove excess fat on the set. Add garlic with red onions and cook for 4 minutes and leave the vegetables to soften. Combine broccoli, onions, garlic, almonds, raisins and bacon in a large bowl. Mix gently.

Use a small bowl size and mix all remaining ingredients using a whisk. Add the mixture to the salad gently stirring in until all the salad is coated. Put the salad in the refrigerator for 12 hours, then serve.